Tomato Rassam

Tomato Rassam 


This is tomato rassam. Reddypuram typically does a tamarind/tomato combination of a rassam, while other families will do only tamarind, but Pavana prefers just tomato. The tamarind/tomato rassam the same recipe as the tomato rassam, with the only difference being that soaked tamarind water is added to the tomato rassam depending on your taste preference. 

1. Rassam Base

In a large pot, boil one 15 oz can of crushed tomato (or 1.5 cups of crushed tomato), 2 tsp of salt, and 5 cups of water. Once it reaches a rapid boil, turn the heat off completely. 

2. Create the Rassam Paste 

Every rassam has a paste that is then added to the rassam base. In a mortar and pestle (or a magic bullet), crush together 3-4 cloves of garlic, 1/2 cup of sliced yellow onion, 1/2 tsp of ground cumin, 1 tsp of ground corainder, 1/8 tsp of turmeric, 1/2 tsp of crushed red chili flakes, and 5-6 mint leaves. This should not turn into a fully blended and smooth paste, but should still appear chunky, with chunks of onions visible. Once the paste is formed, add it to the rassam base and stir thoroughly.

3. Make the Tirugamatha 

Tirugamatha is additional oil that is infused with flavors. In a small, dry pan (dry it completely by heating it empty for a few minutes first), add 2 tbps of oil (vegetable or olive oil is fine), 2 crushed garlic cloves (you can crush them with the palm of your hand against the flat side of a large knife against a cutting board), 1 big pinch of cumin seeds, and 3 big pinches of mustard seeds. Turn on the heat, and once the mustard seeds crackle, turn off the heat immediately. Then add around 10 curry leaves, and immediately pour all of the contents of the pot into the rassam base. It will sizzle; this is normal. 

*You can additionally add two dry red chilis to the oil at the start, but you have to be careful, because if you end up boiling the chilis in the rassam base, it night become way too spicy. Since the crushed red chili flakes are already in the rassam paste, this step isn't necessary. 

4. Simmer it all together 

Turn the heat back on the rassam base and bring it to a simmer (gentle boil around the edges). As soon as that is reached, turn the heat off. 


Serve with rice. 

Comments

  1. Reddypuram RecipesMarch 22, 2021 at 1:29 PM

    I added about a 1/4 cup of dark chinthapandu water to the rassam and it tasted a lot better. I also forgot to add in the instructions that a handful of chopped cilantro should be added in step four around the simmering stage. The cilantro needs to heat up in the water to get the flavor.

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